Coconut Beluga Lentils

Name: Coconut Beluga Lentils
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 4 cups beluga lentils; 6 tbsp. unsalted butter; 4 shallots, minced; 1 cup coconut milk; 1 cup shelled edamame; 1 tbsp. minced thyme; Kosher salt and freshly ground black pepper, to taste; 1 tbsp. minced parsley

Serves
serves 4-6

ANDRE BARANOWSKI

At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk.

Ingredients

1 ¹⁄₄ cups beluga lentils
6 tbsp. unsalted butter
4 shallots, minced
1 cup coconut milk
1 cup shelled edamame
1 tbsp. minced thyme
Kosher salt and freshly ground black pepper, to taste
1 tbsp. minced parsley

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Instructions

Step 1

Boil lentils in a 4-qt. saucepan of water until tender, 18–20 minutes; drain and transfer to a bowl. Add butter to pan; melt over medium-high. Cook shallots until golden, 5–7 minutes. Add lentils, coconut milk, edamame, thyme, salt, and pepper; cook 5 minutes. Stir in parsley.

Boil lentils in a 4-qt. saucepan of water until tender, 18–20 minutes; drain and transfer to a bowl. Add butter to pan; melt over medium-high. Cook shallots until golden, 5–7 minutes. Add lentils, coconut milk, edamame, thyme, salt, and pepper; cook 5 minutes. Stir in parsley.